SITHCCC041 produce cakes pastries and breads :
SITHCCC041
produce cakes, pastries and breads
Assessment Task Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
- I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
- I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
- I have correctly referenced all resources and reference texts throughout these assessment tasks.
| Student name | |
| Student ID number | |
| Student signature | |
| Date |
Assessor declaration
- I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
| Assessor name | ||||||
| Assessor signature | ||||||
| Date | ||||||
| Assessment outcome | S | NS | DNS | Resubmission | Y | N |
Feedback
Introduction
Welcome to the Student Assessment Tasks for SITHCCC041 Produce cakes, pastries and breads. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Knowledge questions – You must answer all questions correctly.
- Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
| Kitchen time required |
| You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide. |
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
avoid sharing your answers with other students.
| i | Assessment information |
| Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. | |
Questions
Provide answers to all of the questions below.
- Provide a brief description for each of the following.
| Cakes/sponges | Description |
| Fat-based | |
| Butter base | |
| Oil base | |
| Foam based: Emulsified sponge | |
| Egg based foam | |
| Egg yolks |
| Cakes/sponges | Description |
| Cheesecake | |
| Mousse cake | |
| Friands | |
| Baking powder | |
| Fruit cake | |
| Génoise sponge | |
| Caster sugar |
| Cakes/sponges | Description |
| Madeira cake | |
| Meringues | |
| Mousse | |
| Muffins | |
| Swiss roll |
- Provide a brief description for each of the following.
| Pastries | Description |
| Choux pastry |
| Pastries | Description |
| Short crust | |
| Sweet pastry | |
| Savoury pastry | |
| Puff paste | |
| Croissant | |
| Crystallised fruit | |
| Danish pastry |
| Pastries | Description |
| Strudel | |
| Almond cream (crème d’amandes) |
- Provide a brief description for each of the following.
| Breads | Description |
| Baguette | |
| Bread rolls | |
| Brioche | |
| Focaccia |
| Breads | Description |
| Flat bread | |
| Sourdough | |
| Hot cross buns | |
| Unleavened breads | |
| Yeast | |
| Bath bun | |
| Fruit bun |
- Identify at least one cake, pastry or bread that commonly includes each filling below.
| Filling | Cake, pastry or bread |
| Animal protein (bacon, meat, poultry, fish) | |
| Dairy (cheese, cream) | |
| Vegetables | |
| Chocolate or chocolate mousse | |
| Custard | |
| Fresh or crystallised fruit and fruit purées | |
| Whole or crushed nuts |
- Identify at least one way you would use the following decorations for cakes, pastries or breads.
| Decorations | Usage |
| Chocolate | |
| Coloured and flavoured sugar | |
| Fresh, preserved or crystallised fruits | |
| Fruit purées | |
| Glazes | |
| Icings | |
| Jellies |
| Decorations | Usage |
| Meringue | |
| Sprinkled icing sugar | |
| Whole or crushed nuts |
- Answer the following questions about optimising the shelf life of cakes, pastries and breads.
- Explain why icing a sponge cake can prolong its shelf life.
- Explain the best way to freeze a cake that has been iced or frosted.
- Explain why cakes and pastries should be kept out of sunlight.
- Explain how humidity can impact cakes.
- At what temperature is a decorated cake best served?
- Explain what you can do to prolong the shelf life of freshly baked bread.
- Explain why fresh baked bread has a shorter shelf life than commercially purchased bread.
- List 10 ingredients that are commonly used to produce cakes, pastries and breads.
- Answer the following questions.
- Identify two reasons why a cake can sink.
- What could happen if you do not use fresh ingredients when baking?
- What could happen if you do not aerate your flour?
- Explain why your icing is full of crumbs.
- Explain why it is important to consider how you are mixing your wet (fats and liquids) and dry ingredients.
- Explain why dough needs to rest and how it helps with kneading.
- Explain why dough needs to be kept cold when being worked on.
- Explain the role of fermentation in dough development.
- Discuss the historical and cultural origins of the following:
Your response for each type should be at least two paragraphs where possible.
| Bread | Historical and cultural origins |
| Hot cross buns | |
| Baguette |
| Bread | Historical and cultural origins |
| Strudel | |
| Victoria sponge | |
| Croissants. |
- List five questions you should ask yourself in relation to the presentation and plating of cakes, pastries and breads when serving to customers.
- In your training kitchen or workplace, locate a range of cakes, pastries and breads. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment.
- Describe the following processes for preparing or cooking cakes, pastries or breads.
| Process | Description |
| Selecting and preparing appropriate tins and moulds |
| Process | Description |
| Stirring and aerating to achieve required consistency and texture | |
| Weighing or measuring | |
| Sifting dry ingredients | |
| Whisking, folding, piping and spreading | |
| Using required amount of batter according to desired characteristics of finished products | |
| Cutting, shaping and moulding | |
| Kneading and handling |
| Process | Description |
| Preparing and using fillings | |
| Adding fats and liquids to dry ingredients | |
| Chilling ingredients and work surfaces | |
| Rolling |
- Describe four mise en place tasks related to preparing cakes, pastries and breads.
- How can you ensure that you follow safe operational practices when using equipment to produce cakes, pastries and breads?
- Complete the following table for a classical and a contemporary cake, pastry and bread:
| Classical cake | Contemporary cake | Classical pastry | Contemporary pastry | Classical bread | Contemporary bread | |
| (write the name) | (write the name) | | (write the name) | | ||
| (write the name) | (write the name) | (write the name) | ||||
| Consistency | ||||||
| Moisture content | ||||||
| Shape |
| Classical cake | Contemporary cake | Classical pastry | Contemporary pastry | Classical bread | Contemporary bread | |
| (write the name) | (write the name) | | (write the name) | | ||
| (write the name) | (write the name) | (write the name) | ||||
| Taste and texture | ||||||
| Cooking times and temperatures | ||||||
| Preparation process used | ||||||
| Tin or mould used |
Assessment Task 1: Checklist
| Student’s name: | |||
| Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? | Completed successfully? | Comments | |
| Yes | No | ||
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| Question 15 | |||
| Question 16 | |||
| Task outcome: | Satisfactory | Not satisfactory |
| Assessor signature: | ||
| Assessor name: | ||
| Date: | ||
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